Belgian Endive Salad Recipe
Asian pear, fennel, cara cara oranges, prosciutto, Marcona almonds, parmesan, warm sherry vinaigrette
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Ingredients
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Salad Ingredients
Warm Sherry Vinaigrette Ingredients
Method
Salad Preparation
Prepare the Salad
Slice the Belgian endive into thin strips and place in a large salad bowl. Cut the Asian pear into thin wedges and add to the bowl. Thinly slice the fennel bulb and add it to the salad. Segment the cara cara oranges and add those as well. Tear the prosciutto into bite-sized pieces and add to the salad. Lastly, sprinkle the Marcona almonds and grated Parmesan cheese over the top.
Warm Sherry Vinaigrette Preparation
Make the Vinaigrette
In a small saucepan, combine the sherry vinegar, Dijon mustard, honey, salt, and black pepper. Heat over low heat and slowly whisk in the olive oil until emulsified. Keep warm.
Assembly
Combine and Serve
Drizzle the warm sherry vinaigrette over the salad just before serving. Toss gently to combine and serve immediately.